However, the key to Sicily’s other top dessert – GELATO – has now been discovered:
WRIST ACTION.
After personally sampling over a hundred different gelatos (hard work, I know), I can now attest that the difference between good and great gelato is not simply the taste, but the man or woman behind the counter putting it all together. The great ones, known in our circle as ‘gelato artists,’ do not just place the gelato on the cone… they incorporate vigorous WRIST ACTION that whips the gelato into an ultra-fluffy cream that simply melts in your mouth. Claudio Van Gregorio, an expert in the field of Gelato Science, spoke in detail about wrist action in the March 1st edition of “Gelato Weekly.” He said, and I quote, “Prolonged wrist action lasting between 10 to 15 seconds can infuse the gelato with additional oxygen, thus leading to extreme flavor and texture.”
These 'Orangemen' mean business!
In my gelato travels, I am happy to report that I have found the source of Ultimate Wrist Action – Bar Cappiccio in Taormina, Sicily. Bar Cappiccio serves a variety of dolci (sweets), however its orange-clad gelato artists are the key to its #1 local ranking. After placing your base flavor of gelato on the cone, the second layer is whipped to its final texture and is so pliable that it is draped over the first layer as the cone is twisted around, leaving you with the ultimate twist cone. I went with my favorite – Stracciatella (like Chocolate Chip) and Bacio (chocolate/hazelnut) – and was blown away.
Christie's favorite -- BLOOD ORANGE.
As a final note, many competitive fencers have come out of the Bar Cappiccio farm system, due to their incredible wrist strength, and you can catch many of them at this week’s AciReale08 Fencing Tournament. This fencing tournament has attracted the top fencers in all of Italy, and Bar Cappiccio’s team should perform well.
If your local gelato stand does not have proper wrist action, please contact reallyplayingforpizza immediately!
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